Whole Wheat Bread

This recipe is seriously the best wheat bread I have ever had. It is super soft and freezes so well and is still soft after a whole week! Just make sure you don't add too much flour because it doesn't look like dough, more like goo when it is all mixed, but the bread is wonderful. 8 cups hard whead-grind in a mill & make flour (for those of you just using store bought wheat this is equal to 12 cups of flour 6 Cups HOT water 2/3 C oil 2/3 C honey 2 TBS dough enhancer 2 TBS wheat gluten * 2 TBS salt 2 heaping TBS yeast Put the 6 cups HOt water from the tap into the mixer. Add the oil, honey and all but 2 cups of flour and mix unitl soft. Add dough enhancer, wheat gluten, salt, yeast and  mix. Add the 2 cups of flour that were remaining. Add more flour if needed (don't be fooled, more often than not you don't need any) and mix to the correct consistency. Knead in mixer for 11-12 minutes on low Put about 1 TBS oil on counter and spread it around Put dough on counter and roll into ball and cover. Let sit for 10 minutes. Put into 5 greased bread pans and let rise for about 1 hour-until desired loaf size Bake at 350 for 30-32 minutes. This is a super soft and wonderful bread. (* for old wheat add 1 TBS wheat gluten to each cup of flour) Edit:-this last time I made it I only made 4 loaves since I have to do half of the recipe at a time and it made nice large loaves-which I think we will like better.